Best 5 Peach Cobbler Pull Apart Bread Recipes

PEACH COBBLER BREAD

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

PEACH COBBLER PULL-APART BREAD RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Spray an 8x4" loaf pan with cooking spray. (A disposable aluminum loaf pan works great.) Set aside. Separate the 8 biscuits; then separate each biscuit in half, for a total of 16 thin biscuits. (I laid them out on a piece of foil.) Spread about a tablespoon of preserves on top of each biscuit piece. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle mixture over the preserves. Tilt the loaf pan upright on one end. (I set it over a pot to keep it from falling over.) Stack the biscuits in 4 piles of 4 biscuits each. Starting at the bottom end of the pan, begin stacking the piles of biscuits, starting and ending with the sides without the filling toward the ends of pan. (You might need to lightly shake the pan to fill it fully.) Bake 35-40 minutes, or until golden brown. Cool in pan on a wire rack for about 30 minutes, until lukewarm. Transfer to a serving plate, top side up. Whisk together the confectioners sugar, salt, and just enough cream for drizzling consistency. Drizzle over the top of the loaf. (I used a plastic ziptop bag for drizzling.) Pull bread apart and serve warm with a cup of freshly brewed coffee.

FRUITY PULL-APART BREAD

Steps:

• Preheat oven to 350°. Separate dough into 8 biscuits; cut biscuits into fourths., In a shallow bowl, combine sugars. Dip biscuits in melted butter, then in sugar mixture. Place biscuits in a greased 10-1/4-in. cast-iron skillet. Top with fresh berries; dollop with cream cheese. Bake until biscuits are golden brown and cooked through, 35-40 minutes. Sprinkle with basil.

PEACHES AND CREAM PULL APART BISCUITS

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, stir together Bisquick® mix and granulated sugar. Add chopped peaches; toss lightly. Add 1/2 cup of the whipping cream and the melted butter; gently fold into peach mixture until a dough forms.
• Turn dough out onto cookie sheet. With hands, flatten dough; shape into 10x7-inch rectangle about 1-inch thick.
• Using pizza cutter or large knife, score dough to make 15 biscuits.
• Bake 15 to 17 minutes or until biscuits are golden brown.
• To make glaze, in small bowl, stir together remaining 1/2 cup whipping cream and the powdered sugar until smooth. Drizzle over warm biscuits.

PEACH COBBLER UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
• Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
• Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
• Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
• Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.